bacon shotgun shells in oven

Bursting with tender pumpkin flavours and spices and loaded with big chocolate chunks, this recipe will become your go-to muffin recipe. Stir to combine. Our recommendation would be to rest them overnight. Peppered bacon, maple bacon, or even turkey bacon would all be great! Served with a side of BBQ sauce or just eaten naked, these Shotgun Shells on the smoker are just about as good as good can get! Wrap one end of the glazed tubes with the cheese and set it back on the smoker for 10 minutes until the sauce sets and the cheese melts into shape. If you prefer to just put them directly on the grates, that is fine too. Frenching chicken drumsticks involves removing meat, skin, and tendons from the bone of the chicken leaving the drumstick meat free floating like a savory lollipop. The gyrojet was a rocket launcher shaped like a gun firing ammunition that actually accelerated as it got further from the weapon. Then once I smoked them they came out perfect, not crunchy or dry. I suggest only boil the noodles for 2-3 minutes. Some people said they didnt have enough flavor and I think you just need to make sure you salt them enough and/or use a good rub. A wax slug is created when you take the bird shot, combine it with melted wax (or hot glue), so all of the pellets become a solid projectile: a slug. SmokedBBQSource is supported by its readers. Please leave a comment on the blog or share a photo on Pinterest, Canned chai spiced pears are a flavourful twist on the traditional canned pears of my childhood! Your email address will not be published. Hey Sandy, did you stuff with the smoked chicken? Step 3. Wrap each shell with bacon starting at one end and winding the bacon around the shell as you work toward the opposite end. But other than that I stuffed it, wrapped it, and let it sit in my fridge for a whole day, the juices absorbing and everything helps in my opinion. Because its sooooo good! Bake until heated through, 40 to 45 minutes. Bring water to a hard boil and parboil the cannelloni shells for 3 minutes. In today's video I am doing up some smoked shotgun shells on the Traeger pellet grill. These green chile, cream cheese, and sausage bacon-wrapped shots will give your taste buds one smokin' buzz. You may need two slices of bacon. Playing around with the various rubs and barbecue sauces would quickly change it. Then, flip the shells, add more barbecue sauce if necessary, and continue smoking for another 60 minutes or until the bacon is crispy. . As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Mix with your hands until well-incorporated. The bacon should be crisp and an inserted meat thermometer (meat probe or infrared thermometer) should read 165 degrees f. Remove them from the grill and glaze once more before serving. Repeat with the remaining rounds of kielbasa. PitMasters Memo. Gently stuff the manicotti with the mixture from both ends, making sure the noodles are completely stuffed with no air pockets. In a medium-sized mixing bowl, combine the spicy breakfast sausage, cream cheese, diced pickled jalapeos, and 1 tablespoons of the barbecue rub. That would be the reason your pasta still had some crunch, as there wouldnt be enough moisture. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes in the oven. Stuff Noodles. Hawaiian BBQ Chicken Sliders These sliders are an easy and delicious chicken appetizer recipe made with tender shredded chicken, barbecue sauce, pineapple juice, honey and topped with a delicious pineapple slaw. Cook / uncook the shells guess it might be trial and error for me. Manicotti shells, on the other hand, have ridges on the sides and they have tapered ends with a point. at 100 yards, which is below the minimum recommended energy threshold for big game. You sure can! Tip: Try to find the pasta with a straight cut on the end and not a angled cut. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for. directly on the grill grates. Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. The first sauce was my wifes favorite Sweet baby Rays sweet barbecue sauce made with honey. He also enjoys making unapologetically delicious (and fattening) appetizers. Lay the filled and wrapped shells onto a baking sheet or sheet pan, put the pan in the smoker, and smoke for about an hour at 225-F. Brush the outside of each shell with BBQ sauce and smoke for an additional 30-45 minutes or until the internal temperature is 165-F and the pasta is tender. Wrap the shells in bacon. I made the recipe for the first time and did it without the refrigeration step. Preheat the oven to 300 degrees and line a baking sheet with aluminum foil. You may also choose to use chili peppers, serannos, or even habaneros. I actually went to get another one to try a different bbq sauce type but there wasnt any left! Preheat your grill to 275F. What is the best way to cook pork chops without them drying out. Tightly wrap a single piece of bacon around the manicotti shell. These delicious appetizers are perfect with any of your favorite party foods. These freeze very well and will last for up to 3 months in the freezer. Shotguns are long-barreled firearms designed to fire shot (small pellet-like projectiles) or slugs (single solid projectiles). Some fun ways of mixing it up would be using: This is one of those recipes where you can put your own flair into it and make it your own. This gives the moisture in the meat and in the bacon time to penetrate the pasta so you wont be left with crunchy pasta in the center of your shotgun shell. There is no need to boil the manicotti. I used hot Italian sausage and mixed in garlic, red pepper flakes, and a diced fresh jalapeno. Smoke for 2 hours or until the bacon starts to get crisp. I love to make an extra batch of these shotgun shells and freeze them uncooked. They are easy to pop out, thaw, and cook fresh without all of the prep and mess. This can be a good or bad thing as shotgun slugs are known to over penetrate. Combine all the ingredients except for the bacon and extra barbecue sauce. I have noticed that some recipes opt to use either breakfast sausage or ground sausage, but I decided to use ground beef and season it myself so I could control the flavor profile. Let them smoke for 1 hours, then increase the temperature on the smoker to 350F. I havent made them but Im thinking par cook the pasta for a minute just to get them started and still be able to load them while they are still ridged?? Smoke the shells for 90 minutes. Once they are stuffed, wrap each manicotti shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub. Thick cut bacon is more rigid and hard to secure. I made these are they came out perfect. Creating tasty dishes that make my mouth water is what I love doing! The bacon protects the shells from drying out. We are so happy you have stopped by and hope you enjoy all of our recipes. Smoked shotgun shells are manicotti noodles stuffed with Italian sausage and Mozzarella cheese, wrapped in crispy bacon, and topped off with bbq rub and bbq sauce. But don't limit your self, you can use a ground beef with spices or herbs mixed with onions and peppers. 1. I love to serve them at any occasion possible. The combinations are endless. Sorry for the typos, it should have said that I then smoked them with apple wood chips. This is one of the best things Ive ever made. Make sure you use a rub with plenty of salt, or add additional salt to the mix. And I use the term literally in its truest sense. In other recipes, Ive noticed complaints about the pasta still being hard at the end of the cook. Honestly, there is no real bad choice here. Delicious smoked shotgun shells. Squeeze the pork mixture into the uncooked manicotti shells halfway. (Not absolutely necessary but improves the bite) These will last for up to 4 days in the refrigerator in an airtight container. Place the meat-stuffed manicotti shells on the smoking grate and smoke for 1 hour. Ranch Drizzle: Drizzle your shotgun shells with spicy ranch after they are done cooking. They make the perfect appetizer for any occasion, and Ive even been known to serve them as a fun meal for special days like birthdays or homecomings. Also I we have a bbq but not a smoker, would it possible to cook it on that? Then, theyre sauced up, smoked a bit longer, and served piping hot right off the smoker. Prep them ahead of time to cut down on kitchen time. Some people are saying the pasta is hard even after sitting in the fridge. The Italian sausage and mozzarella, we believe, have more flavor than using a breakfast sausage. Jalapeno Cheese Bites A delicious and cheesy appetizer recipe that is crunchy on the outside and super flavorful on the inside with cream cheese, two types of cheese, seasoned perfectly and fried to golden perfection. Smoked shotgun shells are the perfect smoked appetizer or main. I agree with Jeff that the shells may be softer the next day. Remove and glaze once more. The key to making sure the noodles are fully cooked. And yes, you can do them on your grill as well. Cannelloni shells are smooth-sided and the open ends are cut straight. Cook 10 minutes, gently roll the shells and paint the other side. Deliciously tantalizing. This post may contain affiliate link(s). This will surely be a crowd pleaser! Once cooked, stuff the manicotti tubes with the mixture. Rub the outside of each bacon wrapped tube and set it on a wire grid so that it will get smoke and heat on all sides. Exactly How To Make This Shotgun Shells Recipe, Check out this wood pellet guide from Traeger. While I suggested making these shotgun shells on the smoker, Lay the filled and wrapped shells onto a baking sheet or sheet pan, put the pan in the smoker, and smoke for about an hour at, Modern shotgun shells typically consist of. We only used one piece of bacon for each and if you do that, its important to stretch it so it covers the whole shell otherwise the shell can get too crunchy on the ends from being in the oven. Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub. This will prevent crunchy spots in your bacon-wrapped shotgun shells. Its a tangy sauce that is infused with barrel-aged bourbon and molasses. Thanks! https://tastingbritain.co.uk/wp-content/cache/breeze-minification/js/breeze_286ce8f4aa3d244fbe083670df6cc329.js. Your email address will not be published. They are a blend of charcoal and cherry wood. A slug is a solid projectile, usually of lead, used for hunting big game with a shotgun. You will need 1# of bacon. Oven Baked Shotgun Shells, Shotgun Shells Appetizer, Shotgun Shells Recipe. Thanks! For this recipe, I used the PS Seasoning Texas BBQ Rodeo Rub, which is a rub that is intended for brisket. The moisture from the meat filling and the fat from the bacon are enough to cook the noodles. It was perfect. 398k, meaning 3,980? If you continue to use this site we will assume that you are happy with it. The pasta shell still has texture and holds up well. Sprinkle with the remaining 1 tablespoon of pork rub overtop of each shotgun shell and place on a grill mat or baking sheet. First of all we need to chat about the which pasta to get. Heat your smoker to 250 using your favorite wood pellets or smoking wood chips. Sausage and cheese stuffed manicotti shells wrapped in bacon! Be extra gentle when stuffing your shotgun shells! Place the prepared shotgun shells on a grill safe baking sheet or cast iron pan(you may choose to line with aluminum foil for easy cleanup). Step 7. Check out this wood pellet guide from Traegerto find the best wood pellet food pairings for your smoking endeavours. Can you make shotgun shells without a smoker? Its chock full of flavor. 5. This seems to help keep everything inside the tube as it cooks. The bacon should be crisp and an inserted meat thermometer (meat probe or infrared thermometer) should read 165 degrees f. Remove them from the grill and glaze once more before serving. 6 links smoked sausage, 1.5 lb cold, thick-cut bacon. Get as much into each shell as you can without jamming it or packing it in super-tightly. Serve as is or sprinkle with parmesan and marinara sauce for dipping. Taste very flat and boring. Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. Its a hearty, delicious appetizer recipe that everyone loves, and it goes quickly when served. Learn tried and true tips, ticks and methods. They taste amazing who doesnt love meat, bacon, and cheese? It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon. In a medium-sized mixing bowl, combine the ground beef, cheese, and 1 tablespoons of the barbecue rub. When you heat up bacon slowly, it renders out its fat and ends up super crispy - far crispier than if you had started cooking the bacon in a hot oven. If you prefer to make your own barbecue sauce at home, here are BBQ Sauces You Can Make at Home. Even though I softened the shells by cooking slightly, I feel the grease from the meat and bacon wouldve softened them up enough without pre-cooking them. After 10 minutes, brush the shells with BBQ sauce. Cut some cheddar cheese slices into thirds. You will miss out on the smoke, though. cream cheese- softened and cubed for easy mixing. Take a toothpick and skewer at the bottom, securing the bacon join and the sausage. Smoke the stuffed shells at 250 degrees in a preheated smoker for 60 minutes. I like Traegers Texas Spicy barbecue sauce. Did you leave in the fridge for the full 8 hours after stuffing the,? Hold the noodle carefully in one hand and spoon small a mounts of filling into it with the other hand. This recipe definitely doesnt use anything fancy! Remove from the smoker and serve! There wasnt anyone that didnt finish them. Authentic manicotti is made with crepes, not pasta, that are filled and baked. Smoked shotgun shells, my sister-in-law said. These spiced pears have the warming & cozy notes of chai and are perfect for the, Read More Canned Chai Spiced Pears Recipe | Simple Pear PreservesContinue, These pumpkin chocolate chunk muffins are healthy enough for breakfast and rich enough for dessert. Make sure to cover it completely. All content and images are copyright protected. But if you're working with an offset smoker or weber, no problem. Let them cook for another 10 minutes, then brush each one with barbecue sauce, and let them cook for another 10 minutes. Make sure to coat the manicotti noodle completely to avoid and crunchy bits of pasta. Serve. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container. Just smoke the shotgun shells over indirect heat. 350 F / 177 C. .more .more 11:47. The pasta shell should be tender and the when probed the stuffing should be a min. Combine hot pepper sauce, butter, Worcestershire sauce, white vinegar, and garlic powder in a skillet over medium heat. I personally like Smokin Hoggz Pitmaster Sauce on everything! If you are short on time, you could try cooking the shells a little before stuffing them. Mix with your hands until well-incorporated. Just came out kinda blah. Smoked shotgun shells are manicotti stuffed with sausage and cheese, wrapped in bacon, smoked, and topped with barbecue sauce. If possible, preheat one side of your gas or propane grill and place the pig shots on the other side for indirect cooking or use the top rack. Once they are well-coated in that sauce, you will place them back on the grill for another 10 minutes to let the sauce set and firm up. These delicious appetizers resemble a shotgun shell giving them their clever name. While this is a recipe for smoked shotgun shells, there is no reason you cant cook these in the oven and just follow the time and temperature guidelines in the recipe below. If you would prefer preparing your cannelloni dishes using flat pasta instead of tubes, some chefs recommend trying your recipes using flat lasagna noodles. I am not quite sure what you have, but to add smoke to your non-smoker, you can wrap some wood chips in some tin foil and get it near the heat so it can ignige/smoke. Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. Added milk in the mixture and in the fridge overnightawesome! As she described this new and fun barbeque treat, I was initially trepidatious, then intrigued. Store any leftovers in an airtight container in the fridge for 3-4 days. You can leave them in the sheet pan (we find this easier) or just place them on the grill grates. Touch device users, explore by touch or with swipe gestures. Combine all filling ingredients including 1/2 pound of ground beef, 1/2 pound of ground Italian sausage, 3/4 cup shredded cheese, 4 ounces softened cream cheese, 1 tablespoonpork rub,2 tablespoons finely diced jalapeno peppers, 1 minced garlic clove. Preheat the smoker to 200 degrees F. In a large bowl combine the pork sausage, BBQ Rub, onion, garlic, and cheese. By this time your bacon should be perfectly crispy. I did add a little water to the mix which I think helped the pasta and stuffing was really easy. Learn more. 67. First Batch of: "Shotgun Shells" Manicotti Pasta Shells Filled with: Chopped Sweet Onion, Red Bell Pepper, Garlic all mixed into Cream Cheese. Wrap each noodle with bacon, being careful to leave a small layer of overlap. And, because slugs are made of soft lead so they will expand to fit the bore upon firing, they flatten out and become horribly inaccurate at ranges greater than 50 yards. Cover with aluminum foil. Hot and fast grilled, flavorful lamb cutlets complemented with sweet and tangy pomegranate sauce. Just smoke the shotgun shells over indirect heat. Your email address will not be published. When autocomplete results are available use up and down arrows to review and enter to select. Preheat the smoked to 275F. Video Smoked shotgun shells! at 100 yards, which is below the minimum recommended energy threshold for big game. Make sure you cover all the pasta or the end of the pasta will be hard. Link in another recipe. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. The recipe is high yielding, full of, Read More Pumpkin Chocolate Chunk MuffinsContinue, This healthy whole grain sourdough bread recipe is moist, with open crumb and a crispy crackly crust that prolongs its shelf life as if it will last long enough to test that out! Serve them hot off the smoker along with other tasty eats like Smoked Chicken Tortilla Cups, or serve them as a prelude to meals of Smoked Eye of Round or Smoked Meatballs. I then wrap them each with 2 ounces slices of thick cut bacon. I cant imagine them being bland. Take care not to break the shells. Lay the filled and wrapped shells onto a rack on a baking sheet or sheet pan, put the pan in the smoker, and smoke for about an hour at 225-F. Brush the outside of each shell with BBQ sauce and smoke for an additional 30-45 minutes or until the internal temperature is 165-F and the pasta is tender. This is an optional step. Mix well using a stand mixer, hand mixer, or by hand until fully combined. That bacon fat, with the meat mixture inside the manicotti tubes, will soften the noodle during the resting period. We may earn a commission if you purchase through a link on our site. I did a mixture of ground beef and chorizo. alternate noodle like brown rice noodles. Prep Noodles. I like to use a hardwood smoked bacon that is on the thin side. Mix the meat like you do for a hamburger or meatloaf. Pipe the pineapple cream cheese mixture into the "shot glasses." Doing one end halfway, then filling from the other end, makes it quick work. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. I dont smoked them with apple wood chips for 2 hours and 45 minutes. Smoke + Glaze. Cook for 60 minutes, glaze, and cook for another 30 minutes. Here's the differences: Baked cannelloni is a favorite in many Italian-American restaurants, and is well known as a cylindrical pasta, stuffed, smothered in sauce, and baked. The name came from the slight resemblance to a shotgun shell. Combine sausage, cream cheese, mozzerella cheese, and 2 tsp of the rub in a large bowl. of 165F. On to the GMG at 250. Put the mixture in a piping bag or a zip lock bag (cut a small hole in one of the bottom corners for a quick piping bag) Boil the pasta for 2-3 mins. Place the wrapped shells onto a pan with a rack. If you do that, just follow the directions as laid out. Keep an eye out for original recipes from the If so what do you suggest. Or cook the shells slightly if youre crunched on time. Note: This step is important to soften the manicotti shells so they cook properly and do not turn out crunchy. For that reason, buckshot will be the go-to load for most home-defense situations. Any pieces of noodle that are uncovered will be more al dente but still delicious. They have the potential to add an extra dimension of flavor for smoking enthusiasts. The sausage is to be mixed raw. How to Make Smoked Shotgun Shells. Set your smoker or Traeger pellet grill to 250 degrees. The taste of the meat will be impacted by the type of bbq rub you mix with the ground beef at the beginning. If done in the oven would you still do it at the same temperatures or would it need to be changed? I would cut them into half inch rounds and put a tooth pick in them as an appetizer. Applewood pelletsare most commonly recommended for pork. I wont lie theyre a bit of work but the good news is that theyre totally prep-aheadable. I am a big believer that if something is visually appealing, it is instantly more delicious! We are working to adapt the recipe for more flavor. Apply a generous amount of your favorite rub. A pinch overtop of each shotgun shell will be perfect. Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker. Absolutely. Ive been making shotgun shells for a little while now. Refrigerate the filled and wrapped shells for 4-8 hours before grilling. Let them sit overnight in the fridge before cooking!!! Freezer: The shogun shells recipe can also be stored cooked or uncooked in the freezer for up to 6 months in an airtight container. I used sweet italian turkey sausage instead of ground beef, but they still turned out great! Click to learn more. (Not absolutely necessary but improves the bite) Shotgun shells (shotshells) use different projectiles and come in different sizes. Other good options include gouda (or smoked gouda) or add a bit of spice with pepper Jack cheese. I made a dry rub and my own bbq sauce. Adding jalapeno, green onions, and cilantro to the meat and cheese mixture would be amazing. Theyre a bit tedious to stuff, but theyre not hard to make! Preheat your smoker to 275F (see section above for alternate cooking methods). Your expected range of accuracy for any box of slugs you grab in a store should be about 50 yards. Your email address will not be published. Preheat your oven to 275F. To make filing the shells easier, add the mixture to a Zip-lock bag and cut one end off. It doesnt get better than that. Now, these smoked shotgun shells have been incredibly popular as of late so of course I had to see. Notes Wrap the tubes with bacon. BBQ rub- Choose your favourite bbq rub for this shotgun shell recipe- I like to use my simple pork rub recipe but this Traeger Rub also works great. Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub. Use your preferred choice of wood. Place the shotgun shells far from the heat source and allow them to smoke for one hour. Working with one cannelloni shell at a time. While this is a recipe for smoked shotgun shells, there is no reason you cant cook these in the oven and just follow the time and temperature guidelines in the recipe below. Either way theyre great for a crowd and hard to mess up! Sprinkle with the remaining 1 tablespoon of pork rub. Required fields are marked *. Crispy potato skin, melted cheese, and crumbly bacon, our loaded potato skins on the grill. You could do up a couple of big batches and either serve them at your party or take them to the next upcoming gathering of your friends or family. Smoke for about 40 to 45 minutes. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. The bacon should be crisp and an inserted meat thermometer (meat probe or infrared thermometer) should read 165 degrees f. Allow to cool for 10 minutes before enjoying! February 17, 2023. Here are some other great recipes for rubs you can whip up right at home. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. Do not use any images without prior permission. Read More Lollipop Chicken Drumstick Recipe | Smoker, Air Fryer, BBQContinue. Wondering how to serve these easy Smoked Shotgun Shells? This is an average range for the typical field gun with a smooth barrel and bead sight, shooting any brand of ammunition picked at random. If you want to use chicken I would recommend slightly cooking the pasta first. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. The technical storage or access that is used exclusively for anonymous statistical purposes. Remove and glaze once more. Regular ground pork will work in a pinch. Buckshot remains the most commonly utilized police shotgun ammunition. Place the shotgun shells far from the heat source and allow them to smoke for one hour. When youre ready to smoke your shotgun shells, just fire up your smoker to 250F. Related Questions. The bacon will shrink up a bit while cooking- dont sweat it! Shotgun Shells. This will help to keep the stuffing inside the tube as it cooks. Theyre perfect any time, anywhere. All rights reserved. Cook your Ground Sausage first and then add it to a mixing bowl to mix wit the Mozzarella Cheese and Sour Cream. I did cook the manicotti for 1 minute to soften the shells a wee bit but not too much. During this time I made 2 dipping sauces, Yum Yum and Bang Bang sauce that you get at Japanese steakhouse.everyone had picked their favorite based on the bbq sauce that they like. The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes. For the finishing touch barbecue sauce is brushed over the top and you are left with a simple, but tasty, barbecue snack! Serve as is or sprinkle with parmesan and add a bowl of warm marinara sauce for dipping. Weve eaten them as dinner, but I also love serving them at gatherings and parties. Set aside. I let them marinate in fridge for 12 hrs then cooked in the oven. Related Posts. I think the hardest part of the entire recipe is stuffing the ground beef into the manicotti pasta without breaking them. Do you precook the manicotti before you wrap it? You will need 1# of ground meat. Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. Cook them over indirect heat if possible, or on your second rack. No hard crunchy shell. We used an Italian mix. I love to use Traeger's "Texas Spicy" sauce for this recipe just like in my smoked pig shot recipe. Be careful not to force the filling into the noodles or you risk tearing and breaking the shell. I was concerned about the manicotti cooking all the way through on the smoker, so I decided to let them sit in the fridge for about 6 hours before smoking them. Close the lid and cook until the bacon is crispy and golden brown, about 45-60 minutes. Choose spicy italian sausage and add another jalapeno pepper for extra fiery shotgun shells. Place the shotgun shells on a parchment lined sheet pan or baking sheet and cook on the middle rack for 60 minutes, glaze the tops with bbq sauce, continue to bake for another 30 minutes. Dont Sweat The Recipe is supported by its readers. This smoked tri tip roast recipe is tender, juicy and full of flavour. Shotgunning drugs (or doing a shotgun) refers to the practice of inhaling smoke and then exhaling it into another individuals mouth, a practice with the potential for the efficient transmission of respiratory pathogens.

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